Black Carrot Cake
Hawker • Singapore
About Black Carrot Cake
Stir-fried radish cake with dark sweet soy sauce and egg. Hawker centre classic — the caramelized version.
How to Make Black Carrot Cake (Traditional & Healthy Version)
Black Carrot Cake, or 'Chai Tow Kway', is a beloved Singaporean hawker dish that holds a special place in the hearts of locals. Despite its name, it contains no carrots; instead, it features steamed radish cake stir-fried with eggs, preserved radish (chai poh), and a sweet dark soy sauce. The 'black' version is distinguished by its caramelized, umami-rich flavor profile thanks to the addition of dark soy sauce. Served piping hot at kopitiams and bustling hawker centres across Singapore, Black Carrot Cake is a staple of breakfast and lunch tables, enjoyed by people of all ages. This dish exemplifies the fusion influences that define Singapore’s culinary landscape, blending Teochew heritage with Malay and local flavors. Its soft, crispy-edged texture and robust, slightly sweet taste make it a comfort food favorite. By using healthier cooking methods and portion control, you can enjoy this iconic hawker dish guilt-free, bringing a slice of Singapore’s vibrant food culture into your own kitchen.
Ingredients(for 1 kopitiam-sized portion)
- 300g White radish (daikon) (peeled and grated)
- 80g Rice flour (preferably non-glutinous)
- 200ml Water (for batter)
- 2 Eggs (fresh large eggs)
- 2 tbsp Preserved radish (chai poh) (washed and chopped)
- 2 cloves Garlic (minced)
- 2 stalks Spring onion (chopped, for garnish) - optional
- 1.5 tbsp Dark soy sauce (for signature black color)
- 1 tbsp Light soy sauce (for seasoning)
- 1/4 tsp White pepper (to taste)
- 1.5 tbsp Vegetable oil (preferably canola or sunflower)
Instructions
- 1
Prepare the radish cake: Combine grated radish, rice flour, and water in a bowl. Mix well to form a smooth batter.
5 minutes
Squeeze out excess water from grated radish for better texture.
- 2
Steam the radish cake mixture in a lined tray for 30 minutes until set. Let it cool, then cut into 1-inch cubes.
30 minutes
Cool completely before cutting to avoid crumbling.
- 3
Heat half the oil in a non-stick pan or wok over medium-high heat. Add cubed radish cake and fry until all sides are lightly crisp and golden.
5 minutes
Do not overcrowd the pan to ensure even browning.
- 4
Push radish cake to the side; add remaining oil. Sauté garlic and preserved radish until fragrant.
2 minutes
Keep the heat moderate to prevent burning the garlic.
Why This Dish is Healthy
By steaming the radish cake and limiting oil, this Black Carrot Cake recipe reduces unnecessary calories and saturated fats often found in hawker versions. The inclusion of fresh vegetables and lean protein supports a nutrient-rich meal that aligns with a balanced diet. It’s a satisfying comfort food that fits into calorie-conscious lifestyles, making it a smart choice for individuals tracking macronutrients or aiming for weight management.
This Black Carrot Cake recipe is made lighter by pan-frying with minimal oil and using high-fibre radish as the main ingredient. Radish provides vitamin C, potassium, and antioxidants, supporting immune health and digestion. Eggs offer quality protein and essential amino acids, while the dish is naturally gluten-free when using pure rice flour. The use of dark soy sauce adds flavor without excessive sodium, and overall, the dish is balanced in carbs, protein, and healthy fats for sustained energy.
Pro Tips
- 💡Tip 1: Use a non-stick pan to reduce oil usage and achieve a crisp finish.
- 💡Tip 2: For deeper flavor, briefly toast the preserved radish before mixing in.
- 💡Tip 3: Let the egg set at the bottom for a crispy edge, just like at the hawker stalls.
Storage & Serving
Store leftover radish cake in an airtight container in the fridge for up to 3 days. Reheat by pan-frying or steaming before serving for best results.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 280.0 kcal |
| Protein | 8.0 g |
| Carbohydrates | 30.0 g |
| Total Fat | 14.0 g |
| Fiber | 1.0 g |
